Rooted with Syd

MEAL PREP BREAKFAST BURRITOS 🌯

These never last us the whole week they’re that good haha. I love that they are made with simple ingredients & high protein to keep you full and blood sugar stable.

Ingredients:
• 8 chicken sausage patties, cooked and chopped
• 14 eggs
• 1 cup cottage cheese
• 1 medium onion, diced
• 2 handfuls arugula, chopped
• 1½ cups shredded cheese
• Salt, pepper, garlic powder
• 8 large tortillas- I made my own sourdough tortillas (recipe below)

Directions:
1. Sauté the onion until softened.
2. Cook and chop the chicken sausage patties.
3. Whisk together eggs, cottage cheese, salt, pepper, and garlic powder.
4. Pour egg mixture into a large skillet and scramble until just set.
5. Stir in arugula and cook until wilted. Then add in your sausage.
6. Remove from heat and mix in most of the shredded cheese.
7. Divide the filling among 8 tortillas and top with remaining cheese.
8. Roll into burritos, let cool completely, then wrap individually and refrigerate or freeze.

Store:
• Fridge: up to 4 days
• Freezer: up to 3 months

Reheat:
Microwave 1–2 minutes from the fridge or 2–4 minutes from frozen.

Sourdough Discard Tortillas↓
Ingredients:
• 200g sourdough discard
• 300g all-purpose flour Sunrise Flour Mill
• 50g avocado oil
• 75–100g warm water
• 8g salt

Directions:
1. Mix all ingredients until a soft dough forms.
2. Knead 3–5 minutes until smooth.
3. Cover and rest 30–60 minutes.
4. Divide into 8 dough balls
5. Rest 20–30 minutes.
6. Roll thin.
7. Cook on a hot dry skillet for 30–45 seconds per side.
8. Stack under a damp towel immediately after cooking to keep them soft.